Kritharaki salad à la Didi

Ingredients for 1 servings:

• 100 g Kritharaki (rice-shaped noodles)
• 5 cherry tomatoes
• 1 m.-large shallot(s)
• 20 g tomato peppers, pickled
• 50 g artichoke bottoms
• 6 olives, stuffed with peppers
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• 1 bell pepper(s), yellow
• 2 gherkins
• n. B. Sea salt and pepper, colored, from the mill
• 1 tbsp parsley, freeze-dried

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 35 minutes

I serve 1 fish cake

Cook the kritharaki pasta for 13 minutes in well-salted water. Drain and rinse under cold water. Peel and finely dice the shallot. Wash the cherry tomatoes and cut into eighths. Wash the bell peppers, removing the seeds and skins. Cut the bell peppers into small cubes. Cut the gherkins and artichoke bottoms into small pieces. Place the chopped ingredients in a bowl. Add the olives, tomato peppers, and parsley. Add the olive oil and pasta. Finally, stir in the mayonnaise and season with salt and pepper. Let stand for at least 4 hours. Stir thoroughly and season again to taste. Fry a fish cake (other side dishes are also possible), arrange it with the salad, and serve.